Wei Shan Weekly Lecture Summary

Wei Shan Weekly lecture summary

GUM AND STABILIZE

• Food hydrocolloids is a range of polysaccharides and proteins, also known as 'water soluble gum', 'gum', 'stabilisers'.

• Primary functions: Thickening agents, Gelling or texturizing agents.

• Secondary functions: Stabilisation of emulsions, suspension of particulates, control of crystallisation, encapsulation, formation of film.

Main classes of Hydrocolloids (based on their sources)

• Derivative from exudation or sap of trees or buses

• extract from seed

• extract from seaweeds

• micobial gums

• extrat from tubers

• extract from plant seed

FACTOR AFFECT GUM PROPERTIES

• molecular weight
• monosaccharide composition
• type of chains
• number of side chains
• distribution of side chains

Classification of Hydrocolloids based their function properties

• Xanthan Gum
• Carboxylcellulose
• Methyl cellulose and hydroxypropyl cellulose
• Galactomannas ( guar and locust bean gum)

Xanthan Gum

Methyl cellulose and hydroxypropyl cellulose

Galactomannas ( guar and locust bean gum)

• Gelatin
• Agar
• kappa Carrageenan
• Iota Carrageenan
• Low methoxyl pectin
• gellan gum
• Methyl cellulose and hydroxylpropylmethyl cellulose
• xanthan gum and locust bean or konjac manna